Yield: 6 servings
|2 tablespoons||Vegetable oil|
|1||Onion -- chopped|
|2 tablespoons||Cider vinegar|
|2 tablespoons||Chicken stock|
|1 tablespoon||Curry powder|
|1 teaspoon||Brown sugar|
|½ teaspoon||Cumin powder|
|2 cups||Mixed vegetables,|
|Frozen, or peas|
|½ cup||Red bell pepper, diced|
|1 cup||Couscous (uncooked)|
|1⅓ cup||Chicken stock|
In nonstick skillet, cook couscous over med. heat for 5 to 7 minutes or until lightly browned, stirring frequently. Remove from heat.
In pot, bring 1⅓ cup stock to boil. Add couscous, cover, remove from heat, let stand for 5 minutes. Fluff with fork.
In saucepan, heat oil over med. heat. Cook onion for 3 to 5 minuest or until tender. STir in vinegar, stock, curryy powder, sugar, salt, cumin and cinnamon. Add to couscous along with cooked vegetables, and peppers. Toss gently.
Can be covered and refrigerated for 1 day.
Recipe By : Canadian Living Magazine, July 1994 From: Phyllis Waugh Date: 04-23-95 (159) Fido: Cooking